Skift Take
How does the essence of a restaurant persist over time? This week's New York Times review of 32-year-old Union Square Cafe's new location explains how to successfully preserve a classic.
Editor's Note: In September we announced that Skift was expanding into food and drink with the addition of the Chefs+Tech weekly newsletter.
We see this as a natural expansion of the Skift umbrella, bringing the big-picture view on the future of dining out, being fanatically focused on the guest experience, and at the intersection of marketing and tech.
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What's Old Is New Again
Brand new restaurants say something about the current state of affairs, reflecting consumer tastes and preferences and often taking advantage of trends. Reinvention of a classic, however, makes a more nuanced statement as a restaurant evolves to stay fresh and relevant but still honors those things that made it classic in the first place. This week, The New York Times’ Pete Wells gave a glowing three-star review of Danny Meyer’s Union Square Cafe. The restaurant opened in 1985, amassing plenty of awards before the original
